Chef-Owners wear many hats and have had to learn countless lessons along the way to get to where they are today. Wherever you are on your personal career path, here is some advice and perspective from chef-owners who know firsthand what it's like to be in the weeds.
1
"When things get tough I always remember that I didn’t get into this career to fail."
- Amanda Cohen, Executive Chef and Owner of Dirt Candy
2
Perseverance is vital. We are not curing cancer. Anyone can be a good Line Cook if you apply yourself. It is all about how much you are willing to invest. Sometimes it takes 6 months and sometimes it takes 2 years. I have someone who started off with me at Redbird, and he is just starting to come into his own and he is moving up the ladder now and enjoying it. Everyone learns at their own pace but if you stick it out long enough you will be successful.
- Neal Fraser, Executive Chef and Owner at Redbird and Vibiana
3
"Beyond passion; dedication, focus, and drive are among the most important factors in our industry. Have a plan for yourself – hourly, daily, weekly, etc – and set goals and timelines, and have the drive and determination to follow through on those day after day."
Fabio Trabocchi, Chef and Owner of Fabio Trabocchi Restaurants
4
"The restaurant industry is rare in that unlike other arts, you start over everyday. You do not cut an album, take a photo, create a building, or paint a painting and it lives on for people to enjoy, for a very long time just as you created the first time. Everyday we wake up and start from scratch, and everyday we have the opportunity to hit the home run or strike out. It is that challenge, risk taking, constant window for failure or gratification that fuels all of us."
Grant Achatz, Chef and Owner of The Alinea Group
5
"It’s important that you talk to the people you work with. You need to be expressive, and make sure the people you work with know that you want to succeed and grow in your role. Share your intentions with your managers and colleagues, and more importantly, have intentions. You must also be patient.It’s important that you talk to the people you work with. You need to be expressive, and make sure the people you work with know that you want to succeed and grow in your role. Share your intentions with your managers and colleagues, and more importantly, have intentions. You must also be patient."
- Melissa Rodriguez, Executive Chef and Partner of Mel's, Al Coro and Discolo
6
"Keep your head down and work hard, but do not let anxiety get the better of you. At the end of the day, no matter what has happened, you will have gotten through it. Don’t stress too much in that moment; when you are happy, you will be able to bring excellence to what you are doing."
Jiho Kim, Chef/Owner at Joomak Banjum
7
"Focus, repetition and speed are the most important skills to possess as a chef. If you can laser focus on what your responsibilities are, do it perfectly over and over again and build the speed to do it efficiently, you will be successful."
- Nicholas Elmi, Chef and Owner of Nicholas Elmi Restaurants
